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How to make a Campari spritz

How to make a Campari spritz

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While a Campari and soft drink is a well-known aperitif in the UK, when it comes to a spritz (a refreshing blend of Prosecco, soda water, and a bitter Italian liqueur), it is arguably the Aperol spritz that is more popular than the Campari spritz.

But a Campari spritz, deep red in color (unlike Aperol’s solar orange) makes a great change as a summer drink.

What is Campari?

Dating from 1860, Campari hails from Novara in northwestern Italy. Like all iconic recipes, the exact preparation of Campari is a secret, but when served in a Campari spritz the taste is “intense and bittersweet” according to Loris Contro, Campari’s UK brand ambassador.

When should a Campari spritz be drunk?

“The Campari Spritz can be enjoyed at any drinking establishment,” explains Loris, “but is best served during aperitivo hour alongside light bites, just like the Italians do in Milan.”

Olives, cheese and cured meats are all perfect accompaniments to a Campari spritz.

What else can Campari be used for?

• Campari is a key ingredient in one of the world’s most popular cocktails, the Negroniwhich is composed of gin, sweet vermouth, Campari and orange peel.

• For something lighter and refreshing, Campari is also used in a American where it’s paired with sweet red vermouth, topped with club soda and garnished with a slice of orange and an olive.

• For G&T fans, equal parts Campari and gin, topped with tonic water, is also known as a Milanese G&T† According to Loris, this G&T works because: “the bittersweet Campari balances the tartness of the tonic and complements the gin’s own botanicals.”

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Makes:

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Orange slice (to garnish)

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  1. Fill a large glass with ice.
  2. Pour the Prosecco, Campari and soda water into the glass and stir.
  3. Add a slice of orange for garnish.

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